{"title":"Bread Cookbooks","description":"","products":[{"product_id":"flour-water-salt-yeast","title":"Flour Water Salt Yeast","description":"\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e\u003cspan\u003e, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.\u003c\/span\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":33624956993581,"sku":"978160774273","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/products\/our.jpg?v=1585785537"},{"product_id":"slow-dough-real-bread","title":"Slow Dough Real Bread","description":"\u003cdiv id=\"left-rail-top\" class=\"product-body clearfix\" data-mce-fragment=\"1\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"slot product-about 9781848997370 isbn-related seemoreenable show opened\" id=\"seemore-0\" data-mce-fragment=\"1\" height-fold=\"377\" target-height=\"455\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003ch4 class=\"slot-header\" data-mce-fragment=\"1\"\u003eMaking bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it’s not all hard work. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavours and aromas of the final bread. The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In \u003cem data-mce-fragment=\"1\"\u003eSlow Dough: Real Bread\u003c\/em\u003e, learn secrets from the campaign’s network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you’ll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking. In a world of mass-production and redundant additives, bread being among the worst offenders, this book, about real craftsmanship, is like a breath of freh air.\u003c\/h4\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\" data-mce-fragment=\"1\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\" data-mce-fragment=\"1\"\u003e\u003ca name=\"#author\" id=\"author\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"right-rail-top\" class=\"right-rail\" data-mce-fragment=\"1\"\u003e\n\u003cdiv id=\"desktop-second-product-detail\" data-return-id=\"mobile-second-product-detail\" data-mce-fragment=\"1\"\u003e\n\u003ca name=\"#productdetails\" id=\"productdetails\" data-mce-fragment=\"1\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot scnd-prod-detail\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"product-author-also-by\" id=\"scnd-detail\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Virtue","offers":[{"title":"Default Title","offer_id":35015257849901,"sku":"VX3166","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/products\/slowdough.jpg?v=1608066600"},{"product_id":"spelt-cakes-cookies-breads-meals-from-the-good-grain","title":"Spelt - Cakes, Cookies, Breads \u0026 Meals from the Good Grain","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"product-body clearfix\" id=\"left-rail-top\" data-mce-fragment=\"1\"\u003e\n\u003cdiv id=\"mobile-about-the-book\" data-mce-fragment=\"1\"\u003e\n\u003cdiv id=\"seemore-1\" class=\"slot product-about 9781848992290 isbn-related seemoreenable show opened\" data-mce-fragment=\"1\" target-height=\"499\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA sensational cookery book devoted to the grain-of-the-moment—spelt—and written by an expert in this wholesome, delicious and versatile food.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSpelt is becoming the go-to grain due to its nutritional benefits. The Romans called spelt their “Marching Grain” because of its high energy content. It is generally higher in protein, easier to digest and has a much broader spectrum of nutrients than our modern inbred wheat. What’s more, it contains plant lignans, which are thought to help prevent various diseases and ailments, including bowel cancer, heart disease and asthma. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnce widely grown in Europe, and used in the Bronze Age, spelt is a versatile grain, as well as being super-healthy. Flick through the book and you’ll find delicious recipes for pearled spelt, which is perfect for Beet, Goat Cheese, Hazelnut and Dill Salad, for example, or Moroccan-spiced Lamb “Speltotto”. Try delicious, light breads with a sweet and nutty flavor, an upside-down Summer Raspberry Cake and Spelt Cookies that will turn out like a dream, or even a fantastic Farmhouse Granola with low GI\/slow release carbs. Spelt is a bundle of good things in one simple grain—and here you’ll find a variety of mouth-watering ways to enjoy it.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":35080617689133,"sku":"9781848992290","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/products\/9781848992290_1.jpg?v=1610646910"},{"product_id":"the-pain-davignon-baking-book","title":"The Pain d'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cb\u003eFive-star bread and pastry recipes, and a tale of adventure, from an iconic East Coast bakery.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA good loaf of bread has the power to bring—and keep—people together, wherever they may be. In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D’Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFor thirty years Pain D’Avignon has been pursuing excellence in the art of the bread making inspired by the old-world methods while partnering with New York’s top chefs to bring a five-star bread to our everyday life. As a baker who had an unorthodox bread education, Uliks Fehmiu has learned over time that practice and patience are the most important parts of the journey, and here he shares this important lesson with home bakers everywhere, while giving them an accessible, step-by-step primer on mastering the fundamentals. With 60 recipes, including their iconic Cape Cod–inspired Cranberry and Pecan Bread, Classic Sourdough, Thyme Baguette with a Touch of Lemon, and Plum Galette with Pistachio Paste, \u003c\/span\u003e\u003ci\u003eThe Pain D’Avignon Baking Book\u003c\/i\u003e\u003cspan\u003e is a tried-and-true collection of must-make breads and pastries, with extraordinary and immersive storytelling. It is a celebration of bread, of perseverance, and of baking with heart and purpose.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":41298315968557,"sku":"9780525536116","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/products\/9780525536116.jpg?v=1666728121"},{"product_id":"a-slow-rise","title":"A Slow Rise","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593421581 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"744.05\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe James Beard Award-winning visionary behind the iconic East coast bakery Bread Alone shares decades of wisdom and techniques for soul-fulfilling baking, with 60+ bread and pastry recipes\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eDecades before sourdough\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003etook over Instagram, Daniel Leader was making his first celebrated loaves at Bread Alone, his pioneering upstate New York bakery. From revolutionizing artisan breadmaking in the eighties to operating the country’s first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA Slow Rise\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003echarts its legendary history and showcases its most beloved recipes.\u003cbr\u003e\u003cbr\u003eThe heart of Dan’s baking philosophy is his embrace of soft-skill baking—seeing, feeling, smelling, and even listening to your dough—over science-based techniques promising the perfect loaf. As Leader says, in baking, there is always an element of the unknown, and even a bit of magic. No two bakes are exactly the same, and it’s the idiosyncrasies of each loaf, cake, or crust that make baking such a thrill.\u003cbr\u003e\u003cbr\u003eHere, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns.\u003cbr\u003e\u003cbr\u003eA celebration of baking with heart and soul,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eA Slow Rise\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a must-have for serious and novice home bakers alike.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":49795940974871,"sku":"9780593421581","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/files\/9780593421581.jpg?v=1730730950"},{"product_id":"richard-hart-bread","title":"Richard Hart Bread","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593234297 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"515.773\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003ch2 class=\"slot-header\"\u003eAbout\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRichard Hart Bread\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eA comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen’s Hart Bageri and former head baker at San Francisco’s Tartine.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e“Sourdough bakers have a serious contender for a new bread bible.”—\u003cem\u003ePlate\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e“Richard Hart restores the heart to bread baking.”—Yotam Ottolenghi\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eRichard Hart Bread\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ethe\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eguide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread—from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back.\u003cbr\u003e\u003cbr\u003eThrough gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you’ll have all the tools you need to make great breads. Rich in stories and Richard’s boundless enthusiasm, this book will make you fall ever deeper in love with bread.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":49903106851095,"sku":"9780593234297","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/files\/9780593234297.jpg?v=1732968731"},{"product_id":"very-good-bread-the-science-of-dough-and-the-art-of-making-bread-at-home-a-cookbook","title":"Very Good Bread | The Science of Dough and the Art of Making Bread at Home: A Cookbook","description":"\u003cdiv id=\"left-rail-top\" class=\"product-body clearfix\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593320402 isbn-related seemoreenable show opened\" id=\"seemore-0\" height-fold=\"377\" target-height=\"767.141\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home—from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFor Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational—the taste of a brioche, and Weller’s obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country’s most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads.\u003cbr\u003e\u003cbr\u003eWeller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table.\u003cbr\u003e\u003cbr\u003eIncluded are sections and recipes such as: •Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) \u0026amp; Bialys •Flatbreads •Sourdough Loaves •Petits Pains •Sandwich Buns and Rolls •Baguettes and Ciabatta •Pizza and Focaccia.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":49903106883863,"sku":"9780593320402","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/files\/9780593320402.jpg?v=1732968734"},{"product_id":"bread-etc","title":"Bread Etc.","description":"\u003cp\u003e\u003cstrong\u003eA NATIONAL BESTSELLER\u003cbr\u003e\u003cbr\u003e“A must-read for baking at home, or anywhere!” CHEF DANIEL BOULUD\u003cbr\u003e\u003cbr\u003eAn accessible guide to all things BREAD–from sourdough to yeasted dough, pizza dough and more–by expert bread baker, professor, and chef Matthew James Duffy.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eBread Etc.\u003c\/em\u003e\u003cspan\u003e distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You’ll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. In the handsomely designed pages of \u003c\/span\u003e\u003cem\u003eBread Etc.\u003c\/em\u003e\u003cspan\u003e you’ll find more than 100 recipes for:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eYeasted Doughs:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eStart here for reliable breads, like Pullman Bread and Challah, and baked goods like English Muffins, Classic Artisan Bagels, and Traditional Pretzels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourdoughs:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe thick middle slice of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBread Etc.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eexplains sourdough from the starter up, developing your skills with a Beginner Sourdough before moving on to richer breads like the Marble Rye, a Brown Butter Oat Porridge Sourdough, and even desserts like Sourdough Doughnuts and Sourdough Sticky Buns.  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza Doughs:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMake restaurant-worthy pizza at home. Focus on perfecting pizza dough—with five dough recipes to choose from—in either a standard home oven or pizza oven. Enjoy simple pies like the Home Oven Margherita or the more topping-heavy Pepperoni, Toasted Fennel and Jalapeño Pizza.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeftover Bread + Sourdough Discard:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDon’t waste a thing! Turn leftover bread into a whole meal with recipes like Sourdough Migas with Chorizo and Farm Eggs, or a gorgeous salad like Sourdough Panzanella with Heirloom Tomatoes. Plus, use your sourdough discard in recipes like the Einkorn Waffles, Ricotta Gnocchi, or Brown Butter Blondies.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003eBread Etc.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003eMatt Duffy shares his decades of experience and passion with precise explanations, dough schedules, and step-by-step photographs to help you gain an in-depth understanding of the whole bread-baking process. With this book, you’ll be confidently crafting loaves, pizzas, and other bread goods—and even developing bread creations of your own—at home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":51610500170007,"sku":"9780525612063","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/files\/9780525612063.jpg?v=1763512296"},{"product_id":"3-doughs-60-recipes","title":"3 Doughs, 60 Recipes","description":"\u003cp\u003e\u003cb\u003eLearn how to make bread simply and deliciously with three easy-to-master doughs made with instant yeast for SANDWICH BREAD, FOCACCIA and PIZZA from the queen of dough behind your favourite viral bread-making videos on social media, Lacey Ostermann (@_lacebakes_).\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLacey presents 20 creative yet easily achievable recipes for each dough, whether you’re baking, topping, using up leftover bread or reworking the doughs into a variety of bread products. Every dough also has practical step-by-step instructions, detailed photography and QR codes to video tutorials that will fill you with confidence as you learn to make bread.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e* Focaccia\u003c\/b\u003e\u003cspan\u003e dough can be baked into flavourful Chimichurri Focaccia, or turned into Cinnamon Raisin Bread or Roman-style Pizza. Any leftover focaccia can be turned into a Panzanella Salad.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e* Sandwich Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003echapter teaches you how to make the perfect White or Wholewheat Sandwich Bread to top with Grilled Nectarine, Burrata and Hot Honey. Try rolling the dough into Cheesy Garlic Swirls or Cinnamon Caramel Monkey Bread for a fun twist.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e* Pizza\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003edough is prime time for topping creativity – make sure to try Lacey’s Roasted Pumpkin Pizza with Fresh Basil Pesto and use any leftover dough to make Flatbreads with Creamy Tzatziki Dip or fluffy Doughnuts.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBonus recipes for toppings, dips and sauces are included within the recipes to elevate your bakes – Hot Honey, Pink Pickled Onions, Homemade Ranch Dressing, Everything Bagel Seasoning and One-Minute Pizza Sauce are a few flavourful highlights.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLacey has taken her most-asked questions and feedback from home bakers and streamlined techniques to give you confidence and excitement about making and baking dough with instant yeast. There are even timelines to make sure you know how to make the bread work for you, so you don’t have to work for the bread.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you’re a newbie to breadmaking or a seasoned pro, grab a bag of flour, pop on an apron and let’s dough!\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random","offers":[{"title":"Default Title","offer_id":51610515046679,"sku":"9781784887551","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0379\/1817\/9373\/files\/811JKCKCPAL-_SL1500.jpg?v=1763512450"}],"url":"https:\/\/chefshopbermuda.shop\/collections\/bread-cookbooks\/20260628.oembed","provider":"International Imports The Chefs Shop","version":"1.0","type":"link"}